I can't think of a think you can do with soured milk. I'd throw it away without a blink!

I'd throw it away without a breath
Maybe this is a holdover from the days of outdoor milkboxes and "Fred Nagle's" milk delivery, when we used to get our milk in glass bottles with foil tops, but I can spot sour milk three days away. I won't eat raisin bran today because of it's association with sour milk.

If you have a recipe that calls for sour milk, you just add a little vinegar to the milk. Isn't that right, GB?

Yes, that is right. Again, buttermilk is a whole different beast than SOURED milk. For a cup of milk I use 1 - 2 TBS of lime juice (don't ask why but I like lime). You can also use lemon juice or white vinegar. I mix it in the milk and wait about 5 minutes. If it hasn't curdled quite enough I add a bit more. This is waaaaaaaay different IMHO than milk gone bad.